Monday, October 27th ● 6:30 - 9:00 pm ● "Grandma's Thanksgiving Table" ● Demonstration Class ● Mac McBride - Ruby Jean's Café in Lexington KY ● $45.00  This is the time of year we reminisce about Thanksgiving at Grandma's house; the smells, the laughter and the warm feeling of being together with family and friends. Let's return to those days that are forever etched in our memory.  Many of you remember Mac from Old Stone Inn, Sullivan University & classes at the Cottage and we are thrilled that MAC IS BACK!  His style of cooking is reminiscent of his grandmother's; hence in June 2014 he and his wife opened Ruby Jean's Café in Lexington, KY, named after who else, his grandmother!  Menu: Slow Roasted Turkey with Real Giblet Gravy ● Cooked Country Ham with Yeast Rolls ● Homemade Mashed Potatoes ● Sweet Corn Pudding ● Granny's Cornbread Dressing ● Cranberry Relish ● Deviled Eggs ● Pumpkin Pie  This class sells out quickly, so don't miss this wonderful evening!

Monday, November 3rd ● 6:30 - 9:00 pm ● "Showstopping European Entremets" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $45.00   Entremet in French literally means "between servings" but for the pastry chef it is a multi-layered mousse cake composed of complementary flavors and different textural components such as sponge, gelee, and feuilletine.  With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries the way that she makes them, so her business was a natural. With a degree from CIA and experience teaching at Sur la Table, she is a wonderful addition to our teaching staff.  In this class we will learn how to make, glaze and finish a Chocolate Mousse Entremet as well as Petit Gateaus (the miniature version of an entremet).  A perfect opportunity to advance your pastry skills.

Wednesday, November 5th ● 11:30 - 2:00 pm ● "N.F.L. ~ No Food Left" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Game day eats are a big part of gathering together with family and friends in front of the big screen and cheering your team to victory.  With a spread like this, it's a sure bet that there will be N.F.L.!  Menu: Slow Cooked Root Beer Pulled Chicken topped with Kaleidoscope Rainbow Slaw served on an Onion Bun ● Tomato Bisque ● Grilled Four Cheese Panini ● Snickerdoodle Bites

Wednesday, November 5th ● 6:30 - 9:00 pm ● "How To Pull Off the Perfect Dinner Party" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Want to feel like a guest at your own party?  Planning is the key!  Getting organized and list making are the main tasks. In this class we will break down the menu and give you a day by day strategy for executing this party without a hitch, as well as some do ahead tips for party planning in general.  We will talk about beverage service, table settings and much more. Menu: Gougeres ~ bite sized cheese pastries ● Stuffed Baby Portabella Mushrooms ● Roasted Cornish Game Hens with Wild Rice Stuffing and Spicy Pear Gravy ● Ginger Candied Carrots ● Roasted Lima Beans ● Local Artisan Bread ● Pumpkin Chiffon Pie

3 SEATS OPEN!  Thursday, November 6th ● 6:30 - 9:00 pm ● "Hone Your Knife Skills" ● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00   Get ready for the holidays!  Whether you are just learning or need a refresher course, don't miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 percent discount off all purchases on class night so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. (Remember, we have knife sharpening available!)

Saturday, November 8th ● 11:30 - 2:00 pm ● "Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00   Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT!  After a recent trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls)   We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes.

SOLD OUT!  Saturday, November 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Chicken and Sausage Creole in Puff Pastry ● Sautéed Pork Schnitzel with Blue Cheese and Crème Fraîche ● Pumpkin Cheesecake with Cinnamon Spiced Apples and Sweet Cream

Monday, November 10th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Umbria" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the ninth of a series of monthly classes exploring the different regions of Italy!  This region of Italy is the most centrally located in the country.  It is also one of Italy's smallest regions.  Its capital is Norcia.  One of the most recognizable cities of the region is Perugia, known mostly for its chocolate. This region uses mostly pork as a staple meat and the black truffle as a favorite culinary delight which are available seasonally from Christmas through March.  Wild caught birds are also a delicacy in this region as they are often hunted & served both at home and in local restaurants.  Minestra di riso e lenticchie ~ rise and lentil soup a hearty and thick soup with pancetta, tomatoes onions and lentils cooked with rice for a traditional first course ● Spaghetti col Rancetto ~ a simple dish from Spoleto that tossed cooked spaghetti with a fresh tomato sauce seasoned with pancetta, onions and fresh marjoram then topped with grated pecorino cheese ● Pollo Alla Cacciatora - Hunter's style chicken ~ a rich dish or cut up chicken seared and flavored with minced garlic, rosemary, anchovies, capers, lemon and extra virgin olive oil.  Served in it's own natural juices ● Fagioli con le Cotiche ~ pork and beans Umbria style ~ boiled cannellini beans seasoned with pork fat and minced up pork spareribs seasoned with rosemary and extra virgin olive oil ● Cicerchiata ~ Carnivale Cake ~ fried individual lemon and liqueur flavored dough wet with honey and almonds then formed into a large round home style donut

Tuesday, November 11th ● 6:30 - 9:00 pm ● "Vous Parlez Français?" ● Demonstration Class ● David Moeller - Sullivan University ● $50.00   Let Chef Moeller take us on a journey to France through the food of this city of love.  Classically French trained, he traveled and worked in France and London for two years as well as running Bistro Zinc ~ a French bistro ~ in Chicago for four years. This should be a fun trip!  Menu: Portage par L' oignon Francouptoise ~ French onion soup ● Pissaldier ~ caramelized onion tart ● Niçoise Salad ~ a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives and anchovies, dressed with a vinaigrette ● Croques Madame with Pommes Frites ~ the classic French ham and cheese sandwich covered in cheesy béchamel with a fried egg is placed on top of it served with French fries ● Cassoulet ~ a rustic, slow-cooked dish made with white beans and a lavish assortment of meats ● Poulet Grandmere ~ roasted chicken with garlic, bacon, mushroom, pearl onion, parisienne potato and herbs ● Crepes Suzette ~ French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier on top, served flambé

Wednesday, November 12th ● 11:30 - 2:00 pm ● "Thanksgiving Sides & Desserts" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Side dishes seem to be the hardest part of planning a menu for most people...what to fix that is interesting and not the same old thing.  Here are some unique sides that would be a wonderful addition to your Thanksgiving table or used to spice up a weeknight dinner.  Menu: Traditional Scalloped Oysters (a meal in itself!!) ● Spinach Soufflé ● Five Creamed Onions ● Sweet Potato Torte ● Spiced Cranberry Sauce with Zinfandel ● Frozen Pumpkin Mousse with Walnut Toffee Crunch

Wednesday, November 12th ● 6:00 - 9:00 pm ● "Holiday Breads from the Heart" ● Demonstration Class ● Barbara Turner - The Seelbach Hilton ● $45.00  The time has come to start thinking of making holiday breads for your family or as gifts for others.  Menu: German Stollen ~ a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel, raisins and almonds, and different spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla,  other dried fruits and nuts and marzipan may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. ● Butter Kuchen ~ soft yeast dough coffee cake filled with a runny butter filling and topped with a simple white frosting ● Savory Cheese and Herb Pull a Parts ~ a great addition to your Thanksgiving or Holiday table

Thursday, November 13th ● 6:30 - 9:00 pm ● "Winter Winter Chicken Dinner" ● Demonstration Class ● John Plymale - Porcini ● $45.00  When the night is dark and cold, fill your home with the comforting aroma of chickencooking away in the kitchen.  Any one of these dishes is sure to be a welcome addition to your dinner table whether it be a weeknight or dinner for company.  Menu: Chicken Picatta served over Orzo ● Chicken Marsala served over Yukon Gold Mashed Potatoes ● Chicken Gorgonzola with Spinach and Cremini Mushrooms served over Cracked Black Pepper Fettuccini ● Chicken Zingarella with a sauce of artichoke hearts, pimento, onion, mushroom, olives ● Pumpkin Gingersnap Cheesecake

SOLD OUT!  Friday, November 14th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Lobster, Corn and Chipotle Chili Chowder ● Pasta with Grilled Chicken, Prosciutto Ham, Pine Nuts, Mushrooms and Spinach with Asiago Cream Sauce ● Bananas Foster Bread Pudding

3 SEATS OPEN!  Saturday, November 15th ● 9:00 - 3:00 pm ● "Springerle & Molded Cookie Workshop" ● 6 Hour Hands On Workshop ● Connie Meisinger - House on the Hill Cookie Molds ● $115.00  For cookies too pretty to eat, learn techniques to properly make traditional European artisan cookies using both single and multiple image presses as well as rolling pins. In this hands on class, you will produce your own Springerle, molded gingerbread, Speculaas (think Windmill cookies) and luscious almond Frankfurter Brenton cookies. You will also learn a simple procedure for applying chocolate to the backs of the cookies. Beautiful additions to your holiday baking! Connie is the owner of House on the Hill, Inc., a company that provides working replicas of both historic cookie molds and newly designed and hand carved cookie mold designs. She started collecting the molds primarily as a baker of Springerle cookies and became interested in their history and art as much as their function. Since buying the business in 2002, Connie has expanded the range of cookie molds to include over 500 designs. She continues to find and develop molded cookie recipes. House on the Hill's molds have been featured in Martha Stewart Living, Victoria, and other baking and crafting publications. Connie appeared on the Martha Stewart Show in December 2011.  There will be a 30 minute break during this workshop. **Bring a shiny aluminum cookie sheet to transport your cookies home to dry and bake.

SOLD OUT! Saturday, November 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Bacon, Arugula and Tomato Frittata with Black Pepper Sour Cream ● Shrimp Etouffee with Cajun Sausage served with Rice Pilaf ● Chocolate Chocolate Walnut Bread Pudding

Sunday, November 16th ● 1:30 - 4:00 pm ● "Beyond Cookies - Using Cookie Molds for Craft & Cake Inspirations"

Monday, November 17th ● 6:30 - 9:00 pm ● "Giving Thanks ~ Plant Based Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00   As you gather together around the table this Thanksgiving, treat friends and family to a plant based, gluten free meal sure to please all of your guests.  Menu: Johnny Cakes with Maple, Ginger Cranberry Compote ● Quinoa Salad with Sweet Potatoes and Apples ● Green Bean Shiitake Casserole ● Lentil Loaf with Rosemary Potatoes ● Pumpkin Pie with Pecan Crust